RecordWell Data

Pico's Taco & Beer

550 THREE MILE RD, Racine, WI 53402 · Racine County

72cited violations
5serious tier
10inspections

Establishment

Type
Restaurant (retail food serving meals) (Retail Food - Serving Meals)
Inspected by
City of Racine Public Health Department
License / ID
JSCT-A4CN3S
Status
Permitted
Phone
(262) 865-7263
Official record
City of Racine Public Health Department inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
2026221
20254342
20243161
20231201

Inspections

  1. Jun 18, 2026 Re-inspection 2 · No items found

    No violations cited.

  2. Jun 3, 2026 Re-inspection · 1 priority, 1 priority foundation
    • Serious Priority Corrected on site

      COOLING - 6-HOUR COOLING PARAMETER

      06/03/2026- Salsa Verde made the previous day in the walk-in cooler has not cooled within 6 hours and was observed at an internal temperature of 49°F. 05/13/2026-1. Barbacoa made 2 days prior and stored in the walk-in cooler has not cooled within 6 hours and was observed at an internal temperature of 45-47 degrees F. 2. Refried beans made 1 day prior and stored in the walk-in cooler has not cooled within 6 hours and was observed at an internal temperature of 46 degrees F.

      Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period. Action Taken: Barbacoa and refried beans that had not cooled properly were discarded during inspection. Action Taken: Salsa Verde was discarded during inspection.

      Code 3-501.14 (A)

    • Not serious Priority Foundation

      PROPER COOLING METHODS - CRITERIA

      06/03/2026- Improper cooling methods are observed for salsa verde was observed cooling in a large, deep, plastic bucket in the walk-in cooler. 05/13/2026-1. Improper cooling methods are observed for refried beans and barbacoa cooling in deep, covered, and stacked pans in the walk-in cooler. 2. Improper cooling methods are observed for salsa verde cooling in a deep, plastic container in the walk-in cooler.

      Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

      Code 3-501.15 (A)

  3. Dec 11, 2025 Re-inspection · 1 core, 1 repeat
    • Not serious Core Repeat Corrected on site

      WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

      Wiping cloth used for wiping surfaces stored on prep surfaces.

      Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses. Action Taken: Wet wiping clothes were put into bucket with chlorine sanitizer.

      Code 3-304.14 (B) (1)

  4. Nov 18, 2025 Routine · 1 priority, 4 priority foundation, 8 core, 4 repeat
    • Serious Priority Corrected on site

      TCS FOOD - HOT HOLDING

      French fries are hot held in pan above cookline at 84°F. Barbacoa juice is hot held on the stove top at 91°F.

      Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Action Taken: French fries and barbaoa juice were discarded during inspection.

      Code 3-501.16 (A) (1)

    • Not serious Priority Foundation

      THAWING - REDUCED OXYGEN PACKAGED FISH

      Reduced oxygen packaged (ROP) fish is being improperly thawed by the prep cooler.

      Correction: Adjust procedures or methods to properly thaw foods. Prior to thawing under refrigeration, remove reduced oxygen packaging from fish.

      Code 3-501.13 (E)

    • Not serious Priority Foundation Repeat

      RTE/TCS FOOD - PROPER DATE MARKING

      1. Beef tacos in prep coolers from the previous day were not date-marked. 2. Portioned salsas in prep coolers were not date-marked. 3. Salsa verde in walk-in cooler was not date-marked.

      Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

      Code 3-501.17 (A)

    • Not serious Priority Foundation

      FOOD CONTACT SURFACES - SOILED

      Can opener piercing blade is visibly soiled with old food debris and sticky residue.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Priority Foundation Corrected on site

      TOXIC SUBSTANCES - WORKING CONTAINERS

      Spray bottle of surface cleaner not labeled with common name of product.

      Correction: Label working containers with the common name of the material used. Action Taken: Spray bottle of surface cleaner was labeled with the common name of product during inspection.

      Code 7-102.11

    • Not serious Core

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      Tacos and bins of cheese in the prep cooler were observed to be unwrapped or uncovered.

      Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

      Code 3-302.11 (A) (4)

    • Not serious Core Repeat

      LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

      Bulk ingredients such as sugar and flour are stored in unlabeled container on bottom shelf of prep table.

      Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

      Code 3-302.12

    • Not serious Core

      WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

      Wiping cloth used for wiping surfaces stored on prep surfaces.

      Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

      Code 3-304.14 (B) (1)

    • Not serious Core Corrected on site

      FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

      Blender cord observed touching raw beef in a tub on a prep table.

      Correction: Discard food item. Action Taken: Blender cord was removed from beef and sanitized appropriately. Beef slices that were in direct contact with the cord were discarded.

      Code 3-307.11

    • Not serious Core Repeat

      UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

      Clean metal pans observed to be stored on the floor near in the kitchen.

      Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

      Code 4-903.11 (A)

    • Not serious Core

      KITCHENWARE, TABLEWARE AND SINGLE-USE ARTICLES - HANDLED TO PREVENT CONTAMINATION

      It was observed that eating utensils are stored or displayed on the drying rack where the food or lip contact surface could be contaminated.

      Correction: Store utensils in a manner to avoid contamination to the food and lip contact surface.

      Code 4-904.11 (A)

    • Not serious Core

      USING DRESSING ROOMS AND LOCKERS

      1. Employee clothing is being stored on racks containing open single-service items. 2. Employee phones and charging cords stored in prep areas.

      Correction: Provide lockers for employees and instruct employees to use lockers for storage of their personal clothing and possessions.

      Code 6-501.110

    • Not serious Core Repeat

      CLEANING, FREQUENCY AND RESTRICTIONS

      1. The floors and walls behind the warewashing area and behind the ice machine are soiled with food residue. 2. The ceiling throughout the kitchen are soiled with an accumulation of grease and debris.

      Correction: Clean the physical facilities at a frequency necessary to keep them clean.

      Code 6-501.12

  5. Mar 7, 2025 Re-inspection · 3 priority foundation, 5 core, 8 repeat
    • Not serious Priority Foundation Repeat Corrected on site

      THAWING

      Bags of pork are being improperly thawed by sitting on the counter at room temperature.

      Correction: Adjust procedures or methods to properly thaw foods. Action Taken: Bags of pork were placed in the refrigerator to thaw.

      Code 3-501.13 (A) - (D)

    • Not serious Priority Foundation Repeat

      PROPER COOLING METHODS - CRITERIA

      3/7/25 Improper cooling methods were observed for refried beans in walk-in cooler. Multiple pans of refried beans were observed to be placed in the walk-in cooler in deep pans. 1/30/25 Improper cooling methods were observed for ground beef in walk-in cooler. Three pans of cooked ground beef were observed to be placed in the walk-in cooler in deep pans.

      Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Do not fill containers more than 2 inches high to ensure proper cooling of ground beef.

      Code 3-501.15 (A)

    • Not serious Priority Foundation Repeat

      RTE/TCS FOOD - PROPER DATE MARKING

      3/7/25 Pot of black beans and pan of barbacoa was found without a date mark in the walk-in cooler. 1/30/25 1. Prepped tacos in bottom of prep-cooler are not date marked. 2. Salsa, cooked chicken, refried beans, chopped tomatoes and rice in walk-in cooler are not date marked.

      Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

      Code 3-501.17 (A)

    • Not serious Core Repeat

      PERSONAL CLEANLINESS - JEWELRY

      Employee noted wearing bracelets on wrists while working with food.

      Correction: Except for a plain ring such as a wedding band, prohibit food employees wearing jewelry on the hands or wrists while working with food.

      Code 2-303.11

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      3/7/25 1. Accumulation of food debris observed on the outside of the prep coolers. 2. Food debris observed on the storage rack next to the prep coolers. 1/30/25 Various non-food contact surfaces soiled: 1. Accumulation of food debris observed on the outside of the prep coolers. 2. Food debris observed on the storage rack next to the prep coolers. 3. Doors of the two door freezer in kitchen observed to be soiled with grease. 4. Kitchen garbage can exterior observed to be covered in grease, dirt, and food residue.

      Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

      Code 4-601.11 (C)

    • Not serious Core Repeat

      UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

      Large pots are improperly stored on the ground in front of the three compartment sink.

      Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

      Code 4-903.11 (A)

    • Not serious Core Repeat

      SURFACE CHARACTERISTICS - INDOOR AREAS

      1. Floor in walk-in cooler is exposed concrete and needs to be sealed so it is smooth, easily cleanable, and non-absorbent. 2. Material underneath new service counter is raw wood. This needs to be sealed so it is smooth, easily cleanable, and non-absorbent.

      Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent.

      Code 6-101.11

    • Not serious Core Repeat

      FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED

      Floor and wall juncture behind cook line and underneath new service bar is not coved.

      Correction: Provide base coving.

      Code 6-201.13 (A)

  6. Jan 30, 2025 Routine · 1 priority, 3 priority foundation, 8 core, 3 repeat
    • Serious Priority

      PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER

      Raw pork is filled too high in a container and is overflowing. This overflowing container of raw pork is stored in the prep cooler next to RTE toppings such as jalapenos and onions.

      Correction: Prevent nesting of raw animal foods and store raw animal foods in order of descending hazard to prevent cross contamination. Arrange each type of food in prep cooler so that cross contamination is prevented,

      Code 3-302.11 (A) (2)

    • Not serious Priority Foundation Corrected on site

      THAWING

      Bags of pork are being improperly thawed by sitting on the counter at room temperature.

      Correction: Adjust procedures or methods to properly thaw foods. Action Taken: Bags of pork were placed in the refrigerator to thaw.

      Code 3-501.13 (A) - (D)

    • Not serious Priority Foundation

      PROPER COOLING METHODS - CRITERIA

      Improper cooling methods were observed for ground beef in walk-in cooler. Three pans of cooked ground beef were observed to be placed in the walk-in cooler in deep pans.

      Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Do not fill containers more than 2 inches high to ensure proper cooling of ground beef.

      Code 3-501.15 (A)

    • Not serious Priority Foundation

      RTE/TCS FOOD - PROPER DATE MARKING

      1. Prepped tacos in bottom of prep-cooler are not date marked. 2. Salsa, cooked chicken, refried beans, chopped tomatoes and rice in walk-in cooler are not date marked.

      Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

      Code 3-501.17 (A)

    • Not serious Core

      PERSONAL CLEANLINESS - JEWELRY

      Employee noted wearing bracelets on wrists while working with food.

      Correction: Except for a plain ring such as a wedding band, prohibit food employees wearing jewelry on the hands or wrists while working with food.

      Code 2-303.11

    • Not serious Core Repeat Corrected on site

      LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

      Salt, sugar, and flour are all stored in unlabeled containers.

      Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient. Action Taken: Ingredients were all labeled during inspection.

      Code 3-302.12

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      Various non-food contact surfaces soiled: 1. Accumulation of food debris observed on the outside of the prep coolers. 2. Food debris observed on the storage rack next to the prep coolers. 3. Doors of the two door freezer in kitchen observed to be soiled with grease. 4. Kitchen garbage can exterior observed to be covered in grease, dirt, and food residue.

      Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

      Code 4-601.11 (C)

    • Not serious Core Repeat

      UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

      Clean utensils on shelves next to prep coolers are being stacked without being air-dried.

      Correction: Air dry all clean utensils before storage and before contact with food.

      Code 4-901.11

    • Not serious Core

      UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

      Large pots are improperly stored on the ground in front of the three compartment sink.

      Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

      Code 4-903.11 (A)

    • Not serious Core

      SURFACE CHARACTERISTICS - INDOOR AREAS

      1. Floor in walk-in cooler is exposed concrete and needs to be sealed so it is smooth, easily cleanable, and non-absorbent. 2. Material underneath new service counter is raw wood. This needs to be sealed so it is smooth, easily cleanable, and non-absorbent.

      Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent.

      Code 6-101.11

    • Not serious Core

      FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED

      Floor and wall juncture behind cook line and underneath new service bar is not coved.

      Correction: Provide base coving.

      Code 6-201.13 (A)

    • Not serious Core

      CLEANING, FREQUENCY AND RESTRICTIONS

      1. The floor underneath the dry storage shelves are soiled with an accumulation of dirt and food debris. 2. Wall behind dry storage racks are soiled with dirt and food debris.

      Correction: Clean the physical facilities at a frequency necessary to keep them clean.

      Code 6-501.12

  7. Apr 30, 2024 Follow Up · 2 core, 2 repeat
    • Not serious Core Repeat

      UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

      Clean utensils are being stored or stacked without being air-dried.

      Correction: Air dry all clean utensils before storage and before contact with food.

      Code 4-901.11

    • Not serious Core Repeat

      INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS

      The exterior door in the kitchen is not able to be closed and is not in good working order.

      Correction: Provide a self-closing and tight fitting door to prevent the entrance of insects or rodents.

      Code 6-202.15 (A) (3)

  8. Apr 16, 2024 Re-inspection 2 · 4 core, 4 repeat
    • Not serious Core Repeat

      CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

      There is no approved or current food protection manager’s certificate posted in the food establishment.

      Correction: Post current food protection manager certification in conspicuous view within the food establishment.

      Code 12-201.11 (B)

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      4/16/2024- Non-food contact surfaces of backs of fryers and metal shelving next to prep cooler have a build of of food debris and grease. 3/13/2024 - Non-food contact surface of back of stove, metal shelving next to prep coolers, behind ice bin and mop sink area have a build up of grease and food debris. 12/13/2023 - Non-food contact surfaces of backs of fryers, floor under hood, metal shelving next to prep coolers, behind ice bin and mop sink area have a build of of grease and food debris

      Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

      Code 4-601.11 (C)

    • Not serious Core Repeat

      UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

      Clean utensils are being stored or stacked without being air-dried.

      Correction: Air dry all clean utensils before storage and before contact with food.

      Code 4-901.11

    • Not serious Core Repeat

      INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS

      The exterior door in the kitchen is not able to be closed and is not in good working order.

      Correction: Provide a self-closing and tight fitting door to prevent the entrance of insects or rodents.

      Code 6-202.15 (A) (3)

  9. Mar 13, 2024 Re-inspection · 1 priority, 9 core, 10 repeat
    • Serious Priority Repeat

      TCS FOOD - HOT HOLDING

      03/13/2024- Cooked pork and cooked steak in metal pan on stovetop are hot held at 101°F each. Cooked french fries were hotheld in pan on shelf above steam table at 76°F. 12/13/2023 -Cooked pork in metal pan next to stove top is hot held at 90°F. Cooked french fries in metal pan next to stove top is hot held at 79°F.

      Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Action Taken: Pork and french fries were discarded during inspection. Action Taken: French fries were discared. Pork and steak were reheated to 165°F. These TCS foods will now be hot held in the steam table.

      Code 3-501.16 (A) (1)

    • Not serious Core Repeat

      CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

      There is no approved or current food protection manager’s certificate posted in the food establishment.

      Correction: Post current food protection manager certification in conspicuous view within the food establishment.

      Code 12-201.11 (B)

    • Not serious Core Repeat Corrected on site

      LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

      Bulk food items such as sugar, chicken base, and flour are stored in unlabeled containers.

      Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient. Action Taken: Bulk foods were labelled during inspection.

      Code 3-302.12

    • Not serious Core Repeat Corrected on site

      WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

      Wiping cloth used for wiping surfaces stored on under cutting board on prep cooler.

      Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses. Action Taken: Wet wiping cloth was removed from prep cooler surface during inspection. Action Taken: Wiping cloth was removed from cutting board and placed into sanitizer bucket.

      Code 3-304.14 (B) (1)

    • Not serious Core Repeat

      THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

      03/13/2024 - Walk in cooler is not equipped with a temperature measuring device. 12/13/2024- Walk in cooler and 1 door prep cooler are not equipped with an integral or permanently affixed temperature measuring device.

      Correction: Provide a integral or permanently affixed temperature measuring device.

      Code 4-204.112 (B)

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      3/13/2024 - Non-food contact surface of back of stove, metal shelving next to prep coolers, behind ice bin and mop sink area have a build up of grease and food debris. 12/13/2023 - Non-food contact surfaces of backs of fryers, floor under hood, metal shelving next to prep coolers, behind ice bin and mop sink area have a build of of grease and food debris

      Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

      Code 4-601.11 (C)

    • Not serious Core Repeat

      UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

      Clean utensils are being stored or stacked without being air-dried.

      Correction: Air dry all clean utensils before storage and before contact with food.

      Code 4-901.11

    • Not serious Core Repeat

      INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS

      The exterior door in the kitchen is not able to be closed and is not in good working order.

      Correction: Provide a self-closing and tight fitting door to prevent the entrance of insects or rodents.

      Code 6-202.15 (A) (3)

    • Not serious Core Repeat Corrected on site

      HANDWASHING SIGNAGE

      No handwashing signage provided at restroom handwashing sink.

      Correction: Provide handwashing signage at all handwashing sinks used by food employees. Action Taken: Handwashing signs were posted at the handwashing sink in the restroom.

      Code 6-301.14

    • Not serious Core Repeat

      OPERATING WITHOUT A LICENSE - POSTING A RETAIL FOOD LICENSE

      Retail food establishment permit posted is expired.

      Correction: Post retail food establishment permit in a public area.

      Code ATCP 75.06 (1) (b)

  10. Dec 13, 2023 Routine · 1 priority, 3 priority foundation, 16 core, 2 repeat
    • Serious Priority Corrected on site

      TCS FOOD - HOT HOLDING

      Cooked pork in metal pan next to stove top is hot held at 90°F. Cooked french fries in metal pan next to stove top is hot held at 79°F.

      Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Action Taken: Pork and french fries were discarded during inspection.

      Code 3-501.16 (A) (1)

    • Not serious Priority Foundation

      THERMOMETERS - AMBIENT AIR AND WATER - ACCURACY

      Thermometer in right 2 door prep cooler measuring ambient air is not accurate to ± 3°F.

      Correction: Calibrate or replace thermometer.

      Code 4-203.12

    • Not serious Priority Foundation Corrected on site

      WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

      A chlorine test kit is not available for checking sanitizer concentrations.

      Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Action Taken: Chlorine test kit given to facility by inspector during inspection.

      Code 4-302.14

    • Not serious Priority Foundation Corrected on site

      USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

      Handwashing sink near ice machine was observed to be blocked for usage with sanitizer bucket and towel.

      Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing. Action Taken: Sanitizer bucket and towel were removed from hand wash sink during inspection.

      Code 5-205.11 (A) and (C)

    • Not serious Core

      CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

      There is no approved or current food protection manager’s certificate posted in the food establishment.

      Correction: Post current food protection manager certification in conspicuous view within the food establishment.

      Code 12-201.11 (B)

    • Not serious Core Corrected on site

      OPEN DRINK CONTAINER

      Drinking cup without cover was observed in food preparation area over clean dishes..

      Correction: Provide approved beverage container with cover in food preparation area. Action Taken: Uncovered drinks were removed from food prep area.

      Code 2-401.11 (B)

    • Not serious Core Repeat

      LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

      Bulk food items such as sugar, chicken base, and flour are stored in unlabeled containers.

      Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

      Code 3-302.12

    • Not serious Core Corrected on site

      IN-USE UTENSILS, BETWEEN USE STORAGE

      Large knife was improperly stored in the small gap between prep coolers..

      Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F. Action Taken: Knife was removed from gap between prep coolers, and taken to be washed, rinsed and sanitized.

      Code 3-304.12

    • Not serious Core Corrected on site

      WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

      Wiping cloth used for wiping surfaces stored on under cutting board on prep cooler.

      Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses. Action Taken: Wet wiping cloth was removed from prep cooler surface during inspection.

      Code 3-304.14 (B) (1)

    • Not serious Core

      FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST

      Food in walk in cooler is stored in an area subject to splash from improper drainage system on cooler condenser.

      Correction: Repair drainage system in walk in cooler so water is not dripping into storage area.

      Code 3-305.11 (A) (2)

    • Not serious Core

      EQUIPMENT AND UTENSILS - CAN OPENERS

      Can opener affixed to prep table is badly soiled, and rusted.

      Correction: Provide can openers with cutting parts that are readily removable for cleaning and replacement.

      Code 4-202.15

    • Not serious Core

      THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

      Walk in cooler and 1 door prep cooler are not equipped with an integral or permanently affixed temperature measuring device.

      Correction: Provide a integral or permanently affixed temperature measuring device.

      Code 4-204.112 (B)

    • Not serious Core

      WAREWASHING - DRAINBOARDS

      Utensil drying rack is observed off the wall and not available for use. Clean dishes observed drying in the sink.

      Correction: Provide self draining tables with utensil racks or drainboards that are large enough to accommodate all soiled and cleaned items.

      Code 4-301.13

    • Not serious Core

      NON-FOOD CONTACT SURFACES - CLEAN

      Non-food contact surfaces of backs of fryers, floor under hood, metal shelving next to prep coolers, behind ice bin and mop sink area have a build of of grease and food debris

      Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

      Code 4-601.11 (C)

    • Not serious Core

      UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

      Clean utensils are being stored or stacked without being air-dried.

      Correction: Air dry all clean utensils before storage and before contact with food.

      Code 4-901.11

    • Not serious Core

      PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

      The hand wash sink near the cook line is leaking. The bathroom faucet is not secured in place and is not in good reapir.

      Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

      Code 5-205.15 (B)

    • Not serious Core Repeat

      GARBAGE/REFUSE - MAINTAINING REFUSE AREAS AND ENCLOSURES

      The enclosure around dumpster is littered with garbage.

      Correction: Remove all unnecessary items from storage area or enclosure used to store refuse, recyclables, and returnables.

      Code 5-501.115

    • Not serious Core

      INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS

      The exterior door in the kitchen is not able to be closed and is not in good working order.

      Correction: Provide a self-closing and tight fitting door to prevent the entrance of insects or rodents.

      Code 6-202.15 (A) (3)

    • Not serious Core

      HANDWASHING SIGNAGE

      No handwashing signage provided at restroom handwashing sink.

      Correction: Provide handwashing signage at all handwashing sinks used by food employees.

      Code 6-301.14

    • Not serious Core

      OPERATING WITHOUT A LICENSE - POSTING A RETAIL FOOD LICENSE

      Retail food establishment permit posted is expired.

      Correction: Post retail food establishment permit in a public area.

      Code ATCP 75.06 (1) (b)

Source: City of Racine Public Health Department. History last read Oct 16, 2026. Violation text is the inspector's wording. “Serious” is the source's own top tier. About this data.